Recipes and Cooking Cheesy Zucchini Focaccia Bake Be the first to rate & review! Serve this egg casserole for a perfectly cheesy and satisfying meal at breakfast, lunch, or dinner. Make this one-pan recipe up to 24 hours in advance for easy meal-prep. By Annie Krumhardt Published on April 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 45 mins Stand Time: 15 mins Total Time: 1 hrs 25 mins Servings: 8 Yield: 10 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 3 medium zucchini, halved lengthwise and sliced 1/4-inch thick Nonstick cooking spray 6 cup bite-size cubes garlic focaccia bread 1 ¼ cup shredded provolone cheese (5 oz.) ½ cup grated Parmesan cheese ¼ cup chopped roasted red bell peppers 2 tablespoon snipped fresh Italian parsley 2 tablespoon chopped fresh basil 6 eggs, lightly beaten 2 cup milk ½ teaspoon salt ½ teaspoon black pepper Directions Preheat oven to 350°F. In a 4- to 5-qt. Dutch oven heat oil over medium-high heat. Cook zucchini, half at a time, in hot oil until lightly browned, stirring occasionally. Transfer to a large bowl; let cool slightly. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray. Stir the next six ingredients (through basil) into zucchini. Spoon mixture into the Dutch oven. In the same bowl combine the next four ingredients (through black pepper); pour over bread mixture in pot. Using the back of a large spoon, press lightly to moisten bread completely. Cover and bake 45 minutes (for a 5-qt. pot) to 60 minutes (for a 4-qt. pot) or until a knife inserted in the center comes out clean. Let stand, covered, 15 to 20 minutes before serving. Make-Ahead Tip: The dry ingredients and wet ingredients can be prepped ahead of time and refrigerated separately up to 24 hours. On serving day, pour the egg mixture over bread mixture. Continue as directed in Step 3. Is It Done? To check an egg casserole for doneness, insert a knife in the center toward the bottom of the pot. If the knife comes out clean, it's good to go. If you see some liquid on the knife (or on the surface of the casserole), pop it back into the oven for 5 to 10 minutes longer. Rate it Print Nutrition Facts (per serving) 289 Calories 17g Fat 18g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 289 % Daily Value * Total Fat 17g 22% Saturated Fat 7g 35% Cholesterol 161mg 54% Sodium 634mg 28% Total Carbohydrate 18g 7% Total Sugars 7g Protein 17g Vitamin C 23.3mg 117% Calcium 302mg 23% Iron 2.2mg 12% Potassium 489mg 10% Folate, total 89.3mcg Vitamin B-12 1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.